Candied Ginger Orange Scones

My roommate Sarah used to keep a jar of candied ginger in our pantry for herbal tea, and one Sunday morning I found myself staring at it while craving something baked. I'd never thought to combine it with citrus, but the orange we'd bought for mimosas was sitting right there on the counter, and suddenly the pairing made perfect sense in my head.

I brought a batch to my book club meeting instead of our usual store bought cookies, and three people immediately asked for the recipe. One friend admitted she normally dislikes scones because they're too dry, but she went back for seconds of these.

Ingredients

• 2 cups all-purpose flour: Provides the structure without making these too heavy
• 1/3 cup granulated sugar: Just enough sweetness to balance the tart orange
• 1 tbsp baking powder: This is what gives you that tall, proud rise
• 1/2 tsp fine sea salt: Essential for waking up all the flavors
• 1 tbsp finely grated orange zest: Use fresh oranges and really get into the zest for maximum oil
• 1/2 cup candied ginger: Chop it small so it disperses evenly throughout
• 1/2 cup cold unsalted butter: Keep it ice cold, seriously, dont let it warm up
• 2/3 cup heavy cream: Creates that tender, melt in your mouth texture
• 1 large egg: Adds richness and helps bind everything together
• 1 tsp pure vanilla extract: Rounds out the sharp citrus notes
• 1/2 cup powdered sugar and 1 to 2 tbsp fresh orange juice: For the optional glaze that makes these look bakery worthy

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, and salt in a large bowl, then stir in the orange zest and chopped candied ginger until everything's evenly distributed

Cut in the butter:

Add those cold cubed butter pieces and work them into the flour with a pastry blender or your fingertips until you see coarse crumbs with some pea sized butter chunks remaining

Combine the wet ingredients:

Whisk the cream, egg, and vanilla together in a small bowl until smooth

Bring the dough together:

Pour the wet mixture over the dry ingredients and stir gently with a fork just until the dough starts to come together, dont overwork it or your scones will be tough

Shape and cut:

Turn the dough onto a floured surface and pat it into a 1 inch thick round, then cut into 8 wedges like a pizza and transfer to your prepared baking sheet

Add the finishing touch:

Brush the tops with a little extra cream for that beautiful golden color

Bake until perfect:

Bake for 16 to 18 minutes until theyre golden brown and a toothpick comes out clean, then let them cool on a wire rack

Make the glaze if you want:

Whisk powdered sugar with enough orange juice to reach a drizzling consistency and drizzle over the cooled scones

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My mom now requests these every time I visit home, and last weekend she FaceTimed me just to show me her attempt at making them while holding up a perfectly golden scone like a trophy.

Getting the Rise Right

The secret to tall scones is keeping everything cold and handling the dough minimally. I've learned the hard way that warm butter equals flat, disappointing scones, so I even freeze my flour for 15 minutes before starting on hot days.

Customizing the Flavor

Sometimes I swap half the orange zest for lemon when I want something brighter, or add a teaspoon of ground ginger to the dry ingredients for extra warmth. Dried cranberries work beautifully alongside the candied ginger if you want more texture.

Serving Suggestions

These are absolute perfection with a cup of Earl Grey or English Breakfast tea, especially on a rainy morning when you want something cozy but not too heavy.

• Serve them slightly warm with salted butter melting into the crevices
• Pair with clotted cream if you want to be extra traditional
• Store any leftovers in an airtight container and reheat briefly before serving

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There's something deeply satisfying about pulling a tray of golden scones from the oven, and the way my kitchen smells like orange and warm spice is probably my favorite part of the whole process.

Recipe Questions & Answers

→ Can I freeze the dough?

Yes, cut the dough into wedges and freeze individually on a baking sheet. Once frozen, transfer to a bag and bake from frozen, adding 2-3 minutes to the baking time.

→ What's the best way to chop candied ginger?

Use a sharp knife and coat it lightly with flour or oil to prevent sticking. Chop into small, uniform pieces about the size of chocolate chips for even distribution.

→ Can I make these dairy-free?

Substitute cold coconut oil or vegan butter for the butter, and use full-fat coconut cream or plant-based cream alternative for the heavy cream. The texture may be slightly denser.

→ Why are my scones tough?

Overworking the dough develops gluten, making scones tough. Mix just until the dough comes together and avoid kneading. Handle as little as possible for tender results.

→ How should I store these?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked scones and reheat in a 350°F oven for 5-10 minutes.